Video: Cooking With Locals: Lemon Pasta With Roasted Shrimp
COLUMBUS, Miss. (WCBI) – Today’s “Cooking With Locals” Sunrise guest is Donna Smith. A lawyer by day and a chef by night, Donna was born and reared in Columbus.
Her recipe of choice is a quick and simple, yet fancy Lemon Pasta with Roasted Shrimp.
Lemon Pasta With Roasted Shrimp
– 2 pounds (17 to 21 count) shrimp, peeled and deveined
– Good olive oil
– Kosher salt and freshly ground black pepper
– 1 pound angel hair pasta
– 4 tablespoons (1/2 stick) unsalted butter, melted
– Zest and juice of 2 lemons
Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.
For a little added extra flair, pair this dish with a refreshing glass of Pinot Grigio.